Professional Documents
Culture Documents
Raising the
standards in edible
printing with:
Gold Label
Spongeless Inks
Premium
Icing Sheets
Chocolate Printing
Products
from jackie
There are few events more exciting for a cake maker
(or any cake enthusiast!) than going to a competitive
decorating show. Cake shows are full of people
who think just like we do, and its always a great
opportunity to exchange tips and tricks and make
some new caking friends along the way. Ohand did I
mention the cakes? Competition cakes are a spectacle;
they represent laborious hours of love and dedication
put forth to make the best design possible. A few of
our staff members were lucky enough to attend the
Oklahoma State Sugar Art Show, and although some
of our readers were there in person, we thought it would
only be fair to share with you some of the incredible
cakes from the show. Some of these decorators were
new to the competitive scene, some were veterans, but
either way Id like to send along a big Cake Central
congratulations to everyone who participatedyou are
all an inspiration!
Sincerely,
contents
50
in this issue
28
32
New Mexico
34 feature
Revival: Rescuing a Desperate World
50 oklahoma State Sugar
Art show
Grand Prize Winner Flora Aghababyan,
114
112
International Desserts
Tembleque
Ever wonder
Top Tier
34
115 feature
Pink Cake Box
140
Bonus Tutorial
Everyday Inspiration
145
Bonus Tutorial
Science of Baking
Cocoa Madness
140
the cakes
54 oklahoma state sugar
art show
130 Foliage fantasy
130
contents
16
27
in every issue
6 letters from our readers
13
13 leftovers
Cake Scraps
16 Trendsetting
46
41 tutorial
Buttercream Orchids
45
Web browsing
46 tutorial
Icing Images
109 Spotlight
Branka Jovanovic
124
122
Business of Cake
126
109
126
4
cakecentral.com member
contributors
magazine
CEO
Jackie Shaffer
COO
Heath Shaffer
President
Leanne Winslow
Design
Debi Brim
Summer Stone
Misty Winesberry
Connie Riggio
MANAGING EDITOR
Robyn Broker
CONTRIBUTING COPY EDITOR
Katie Shuy
Letters to the Editor
editor@cakecentral.com
Subscription Orders
www.cakecentral.com/magazine
Advertising Inquiries
advertise@cakecentral.com
Wholesale Applications
wholesale@cakecentral.com
Printed by CCS Printing, Bellevue, WA
www.ccsprinting.net
To make submissions:
submissions@cakecentral.com
Anonymous Husband
This husband of a cake maker
prefers to remain anonymous to
keep his macho image intact and
to keep all his fingers and toes in
case his wife reads this. She can
wield a cake knife with the best
of them.
livingwith@cakecentral.com
letters
Thank you to all of you who have sent messages this month.
We love hearing what our readers have to say, and we encourage
you to keep sending us your feedback and impressions.
Send your letters to the Editor to editor@cakecentral.com.
I am ecstatic
about Cake
Central
Magazine!
Yowza! I got two
for my birthday,
and I actually
did a dance in
my living room
when I saw the
beautiful layouts
and pictures!
Thank you so
much.
Alicia W.
I want to just
say how much
I love your
magazine. I have
started to see
more Canadians
in it, andas
a CanadianI
hope we can see
more of them in
the future!
Linda G.
A LITTLE LUCKS?
Edible Food Decorations and Decorating Ideas
The completely edible cake shown here was created
using Lucks Edible Image Embellishment decorations
applied to fondant plaques. Edible Shimmer Ribbons
decorations wrap around the cake. Lucks Liqua-Gel
Colors were mixed to achieve the vibrant teal icing shade.
Lucks sells directly to businesses. We also sell to
home decorators through distributors. For more
ideas or information, visit www.lucks.com.
Lucks Food
LUCKS
FOOD Decorating
DECORATINGCompany
COMPANY
800-426-9778 / 253-383-4815
www.lucks.com
www.facebook.com/lucks
Edible Image, Dec-Ons, and Print-Ons are registered trademarks of The Lucks Company. The Lucks Company 2010.
All of Lucks manufactured products are made in the USA in FDA inspected and registered facilities and are Orthodox Union Kosher certified.
satin ice
sugar craft
ffffff
ffffff
f
f
f
f
fffffffffff
fffffffffff
offcake
fthe
ffworld
ffff
fffdecorating
ffffff
at
your
f
ingertips
fffffffffffffffff
fffffwww.beryls.com
ffffffffffff
fffffffffffffffff
Beryls Cake Decorating & Pastry Supplies
ccccccccccc
ccccccccccc
ccccccccccc
ccccccccccc
ccccccccccc
Cake Central
ccccccccccc
magazine
ccccccccccc
wedding cake
ccccccccccc
of
the
year
ccccccccccc
contest
ccccccccccc
ccccccccccc
ccccccccccc
2011
10
cc
cc
ccc
cc
cc
cc
ccc
cc
Now
cc
cc
ccc
cc
cc
cc
cccccccccccc
cccccccccccc
$2,000
ccccccccccc
cccccccccccc
cccccccccccc
ccc
cc
cccccccccccc
cccccccccccc
cccccccccccc
cc
cc
cccccccccccc
ccccccccccc
cccccccccccc
cccccccccccc
cccccccccccc cc
ccc
ccccccccccc
cccccccccccc
cc
cc
cccccccccccc
cccccccccccc
ccccccccccc
cccccccccccc
ccc
cc
cccccccccccc
cccccccccccc
cccccccccccc
cccccccccccc
cccccccccccc
cccccccccccc
cccccccccccc
cccccccccccc
cccccccccccc
cccccccccccc
cccccccccccc
cccccccccccc
cccccccccccc
cccccccccccc
cccccccccccc
cccccccccccc
cccccccccccc
cccccccccccc
cccccccccccc
cccccccccccc
cccccccccccc
cccccccccccc
cccccccccccc
cccccccccccc
cccccccccccc
cccccccccccc
cccccccccccc
cccccccccccc
ccccccccccc
cccccccccccc
cccccccccccc
cccccccccccc
Your
Cake
cccccccccccc
cccccccccccc
cccccccccccc
cccccccccccc
cccccccccccc
on
the
announcing
cccccccccccc
cccccccccccc
the judges for the 2011 Wedding
cccccccccccc
Cover
ccccccccccc
cccccccccccc Cake of the Year Contest!
cccccccccccc
And we have
cccccccccccc
cccccccccccc
cccccccccccc Alan Tetreault
cccccccccccc
cccccccccccc
cccccccccccc
cccccccccccc
ccccccccccc
cccccccccccc
top
prize
cccccccccccc
cccccccccccc
worth
over
cccccccccccc
cccccccccccc
Winner will receive the cover
and a feature spread
in the distinguished 2011
wedding cake issue
Marina Sousa
Food Network renowned
champion, decorator
extraordinaire, and
Owner of Just Cake.
Mike McCarey
An award-winning master cake
sculptor and the Executive
Pastry Chef and Owner of
Mikes Amazing Cakes.
cccccccccccc
cake central
magazine
open to u.s. residents
only
>>>11
12
the photo for reproduction. The copyright in any submission shall remain the property of the entrant, but entry in
this contest constitutes entrants irrevocable, perpetual
permission and consent, without further compensation
or attribution, to use the entry and the entrants name
and city and state for editorial, advertising, commercial,
and publicity purposes by Cake Central and/or others
authorized by Cake Central, in any and all media now in
existence or hereinafter created, throughout the world, for
the duration of the copyright in the entry.
JUDGING: Eligible entries received during the entry period
will be judged by a panel of judges comprised of professional decorators selected by Cake Central. The panel will
determine the finalists, and from among the finalists the
panel shall select one (1) grand prize winner. Judging
criteria shall be within the sole discretion of the judges,
but may include such criteria as overall appearance of the
cake, creativity of cake design, and difficulty or complexity
of cake decoration. The panels decisions are final.
WINN ERS: Grand Prize Winner will be notified by email by
May 2, 2011. Winners name and entry will be published
in the Spring 2011 wedding cake special edition of Cake
Central Magazine and will be available at www.cakecentral.com after May 2, 2011. To obtain the winners name
via regular mail, send a separate, stamped, self-addressed
envelope to Cake Central Media Corp. 1145 Broadway
Plaza, Suite 1010 Tacoma, WA 98402, (253) 353-2504 to be
received by 11/30/2010.
PRIZES & APPROXIMATE RETAIL VALUES: (1) Grand Prize
Package valued at $2,000. Details to be posted online
at www.CakeCentral.com as details become available.
All prizes valued in U.S. Dollars. Prizes consist of only the
items specifically listed as part of the prize. Prize package
is not redeemable for cash.
GENERAL RULES: Open only to legal residents of the 50
United States and the District of Columbia who are 18
years of age or older as of date of entry. Contest is subject
to all federal, state, and local laws and regulations and is
void where prohibited by law. Employees of Cake Central
Media Corp, its affiliates, advertising, promotion, and
internet agencies and their immediate family members
and/or those living in the same household of each are not
eligible. Participation constitutes full and unconditional
agreement to these Official Rules and Cake Centrals and
judges decisions, which are final and binding in all matters related to this contest. All entries submitted become
the sole property of Cake Central and none will be returned. Potential finalists will be required to complete an
Affidavit of Eligibility certifying that the submission was
completed by the entrant, the entry submitted is entrants
own original work, the entrant holds all rights to the entry,
entry does not violate the rights of any other person or
entity, the entry has not been previously published, entry
has not won a previous prize or award, and that entrant
has followed the Official Rules of the Contest. Additionally,
potential finalists will be required to complete a release of
liability, prize acceptance form, and, if legally permissible,
publicity release. Grand prize winner will be required to
complete an IRS form W-9 as appropriate. All documents
must be completed and returned within ten (10) days
of attempted delivery of same. Noncompliance within
this time period or return of any prize/prize notification
as undeliverable will result in disqualification and an
alternate will be selected. Entries may not contain profanities or obscenities and may not in any way disparage any
persons or organizations. Cake Central and judges reserve
the right in their sole discretion to disqualify any entry
for any reason, including without limitation that, in Cake
Centrals or the judges opinion, an entry refers, depicts,
cake scraps
Once a cake has been shaped and cut to its design perfection,
you are left with a beautifully decorated cakeand a random
assortment of scraps and crumbs of cake that have been sliced
and diced along the way. Besides the obvious solution (picking at
the scraps with your fingers until all are devoured), weve come up
with some ideas of how you can put those pieces to creative use!
Cake Balls
13
Cake Balls
1 BAG MARSHMALLOWS
1 CUP DRIED CAKE CRUMBS
1 POUND WILTON BLUE CANDY MELTS
1 TEASPOON SHORTENING
14
Bread Pudding
Bread Pudding
Cake Central Magazine is not responsible for the outcome of any attempt
to create or replicate any of the Cake Central techniques, cakes, projects
or recipes. Desired results may not be achieved due to variations in
ingredients, cooking temperatures, tools, techniques, typographical errors
or omissions, or personal skill level.
15
modern Asian
inspired cakes
16
17
18
Tessa Uitvlugt
Veendam, Netherlands
Tessje
19
20
21
Michelle Goldberg
Newton, MA
Photo By: Ticio Nyikos
22
Michelle Goldberg
Newton, MA
Photo By: Ticio Nyikos
23
24
25
26
No babbling by
12 months.
No words by
16 months.
new
mexico
28
29
30
31
c
cc
c
cc
c
cc
c
cc
c
cc
c
c
c
c
c
c
c cake maker
c
c
wish list
c
c
c Under $20
c
c
c
c
c
c
c
c
Over $100c
c
c
c
c
c
c
c
c
c
c
c
Cake Maker Wish List
cc
ccc
cc
ccc
cc
ccc
cc
ccc
cc
ccc
gi f t
a
f
o
e
a rc h
I n se
e cak
t
i
r
o
t
v
ur fa a look a
o
y
r
e
fo
r? Tak se ideas
e
k
a
e
m
o f t h i z e d fo r
e
m
so
gan
t s.
all or t budge
re n
d i f fe
Marvelous Molds
ruth mold
Cake Central
bistro mug
$15
$12.99
makeyourownmolds.com
shop.cakecentral.com
icingimages.com
c
c
c
c
c
c
c
c
c
c
agbayproducts.com
32
cc
c
cc
c
cc
c
cc
c
cc
c
Under $100
beginner mold
making kit
ACE 1 extruder
$37
$88
makeyourownmolds.com
polymerclayexpress.com
cakecentral.com/magazine
Speaking of the perfect gift
white marble
pastry board
$31.96
c
c
c
c
c
c
c
c
c
c
surlatable.com
33
R
34
Revival
revival
rescuing a
desperate world
35
reduce
Reducing is a process that prevents waste from occurring in the first place.
According to the Environmental Protection Agency, in the past 50 years the
amount of waste created by each individual has nearly doubled from 2.7 to 4.5
pounds every day, which is approximately 1,600 pounds per year. The goal of
reducing is to manufacture, purchase, and use goods that help limit how much
trash is created.
Garden Friendly
Teresa from Pearl Bakery says that one of the easiest ways to reduce the
amount of trash you create is by composting. Yard trimmings and food
residuals make up 26 percent of landfills that we could otherwise use in
our own gardens.Vegetable and fruit peels, eggshells, and coffee grinds
create growth enhancing natural fertilizer for your garden and patio
plants. Furthermore, composting not only reduces the amount of trash
you accumulate, but it is also beneficial to your own soil. If you dont
have a garden, Bleeding Heart Bakery recommends, Take your compostable debris to a friend or local community garden.
Turn Em Off
Reducing waste doesnt just mean cutting down on trash. If you minimize
the amount of energy you use, you wont only be saving natural resources that generate electricity, but youll save cash as well. We keep a lot of
our lights off, so we save a ton of money on energy consumption, quotes
36
Bleeding Heart Bakery. This practice reduces the amount of energy used
in electricity. In turn, less coal is used- preserving a natural resource and
eliminating excess pollution. Another means of saving on energy costs
in a bakery is by baking several batches of goods at once to cut down
excess oven time.
Get in Gear
In terms of reducing pollution, Pearl Bakery employees have put their
business practices (and their feet) into gear by switching from driving to
bicycling. Many of our employees bike to work, even through the long,
rainy winters. The bakery also offers a biker commuter benefit, in which
bikers receive a bonus of up to $20 a month in bike related repairs and
purchases. Offering incentives to your customers who bike instead of
drive is a great way to encourage people to stop by on their ride through
town. Biking reduces air pollution otherwise caused by driving, and its a
great way to stay active.
reuse
37
recycle
38
feel the pressure from its employees and customers to do so. A business may
even lose customers who are making the choice to purchase only from sustainably responsible businesses, says Theresa. In the interest of maintaining
good PR in an eco-friendly world and eliminating your own carbon footprint,
recycling is not just helpful, but necessary.
Watch Before You Toss
Along the same lines as reusing disposable goods, its important to
consider how your careless trash-tosses are going to impact the landfill
they will eventually reach. There are many items that can, and should, be
recycled that you may not have thought of. For example, aerosol spray
cans, used for holding cooking spray, whipped cream, and air fresheners,
are often times thrown away even though theyre recyclable. When aerosol cans are thrown into landfills, they become a hazard because they are
still pressurized and could explode if exposed to high heat, says Teresa.
There are several other products that can be recycled that you may not
have previously considered, such as batteries, light bulbs, and even large
electronics that can be reused. Not sure if something youre throwing out
can actually be recycled? There are several online resources including the
WM website that can not only inform you of what can be recycled, but
how to go about doing it.
What encourages me to
stay eco-friendly? I see
absolutely no other way
to create a good life for
my children.
We live in a world that is being swallowed by the excess debris and trash
produced every day. There is a way to slow down this devastation and help
save our natural resources; it starts with easy acts such as buying a reusable
grocery bag, unplugging your appliances, and buying produce from a local
farmers market. These simple changes will ultimately help sustain the sources
from which our energy and goods originate.
Teresa quotes, A sustainable lifestyle is not only a choice to take care of
yourself in your immediate environment, but it impacts the air, land, and water
for people all over the world. Choosing this switch inspires others around you
to do the same, which keeps sustainable awareness growing and evolving.
Living a sustainable lifestyle is not only a part of positively impacting your
world today, but it is essential for establishing a life for future generations
to come. When treated as a fundamental necessity instead of an obstacle,
sustainability can become an infectious revolution, infiltrating our day-to-day
lives in a way that will maintain the beauty and vitality of our earth.
39
alternatives to
Styrofoam cake dummies!
Styrofoam Alternatives
Sugar Round
Edible Dummy
3 CUPS SUGAR
6 CUPS FLOUR
40
1 TEASPOON SALT
Beat yolks and 1/2 the sugar until light and fluffy.
Beat whites and remaining sugar until glossy, stiff
peaks form.
Sift flour and salt.
Gently fold whites into the yolks in 3 parts.
Fold flour into eggs in 3 parts.
Bake at 350F until firm.
*Will last up to 6 months.
buttercream
orchids
Photography:connieriggiophotography.com
41
TOOLS:
MATERIALS:
DECORATORS BUTTERCREAM,
SEE RECIPE BELOW
Decorators Buttercream
2 POUNDS POWDERED SUGAR
2 CUPS SHORTENING
1/4 TO 1/2 CUP CANNED, EVAPORATED MILK (FULL FAT)
1 TEASPOON CLEAR VANILLA
DASH SALT
42
Piping Orchids
Step 1
In a piping bag, fitted with a #127
piping tip, fill by striping with
purple buttercream at the skinny
end of the tip, and then filling the
rest with white buttercream.
Step 2
Pipe three pillows as the base for
dorsal sepal and the lateral sepals
spaced at 6:00, 10:00, and 2:00.
Step 3
Starting at the center, pipe a leafshaped petal over each pillow with
the fat end toward the center.
Step 4
Step 5
Beginning in the center, use a
zigzag motion with your wrist to
pipe a ruffled petal on the 2 pillows.
The fat end of the piping tip should
be in the center.
6
cake central magazine
43
Step 6
At 12:00, pipe a large pillow to support the lip of
the orchid.
Step 7
Begin with the fat end of the piping tip in the
center, and use a zigzag motion to pipe a ruffled
petal (the lip) that sits high on the pillow.
Step 8
Pipe 2 straight, vertical petals at the center of
the lip.
Step 9
Heat a skewer in boiling water, and then dry it off.
Step 10
Between the 2 vertical petals on the lip, sculpt
the buttercream by rolling the skewer side-toside. This will form the throat.
Step 11
Using a #3 piping tip with yellow/orange
buttercream, pipe a column in the throat of the
orchid so it sticks out of the throat.
If you choose to pipe leaves, you may want to use
avocado green buttercream.
lucindas
tips
10
44
25
32
Cake Central Magazine is not responsible for the outcome of any attempt to create or
replicate any of the Cake Central techniques, cakes, projects or recipes. Desired results
may not be achieved due to variations in ingredients, cooking temperatures, tools,
techniques, typographical errors or omissions, or personal skill level.
11
icing images
We've combined the innovative ideas of Icing Images and Sugar Veil products to demonstrate the possibilities they can bring to cake design. This Eiffel Tower cake, fit for
a Parisian-themed wedding, is just one example of how Icing Images can transform a
simple cake into an elegant, professional design.
46
3a
MATERIALS:
RULER
3 SKEWERS
FONDANT
SUGAR VEILCONFECTIONARY
ICING
PIZZA CUTTER
TOOLS:
ICING IMAGES GOLD LABEL
PRINTING SYSTEM
SCISSORS
SMALL PAINTBRUSH
Step 1
Prepare sugar veil according to the packaged directions.
Step 2
3b
Grease your sugar veil lace mat, and using a confectionary spreader, spread the sugar veil over the lace mat from top to bottom, left
to right, and then diagonally. Let sit overnight. Repeat this step for
desired amount of lace.
Step 3
Once the lace is dry, remove from the mat and cut into desired
shapes.
Step 4
Using graphic design software, create the images you would like to
impress on your cake with Icing Images. We used a toile patterned
Eiffel Tower, 10 inches high by 6 inches wide, and 2 sheets of toile
pattern used for swags, and 1 sheet of a fleur de lis pattern to be
used for medallions and dressing the board. You can use stock
images to find the image youd like to use, as they are license free
and high resolution.
Step 5
Print your Icing Images.
Step 6
Step 7
Cut the Eiffel Tower image into 3 equal sections.
Step 8
Trim the Eiffel Tower so the cutout is clean and free of excess paper.
47
10
Step 9
Apply the Eiffel Tower cutout onto the cake over
the shortening.
Step 10
Mark your cake every 3 inches where you will
attach the swags.
11
Step 11
Apply your sugar veil lace pieces onto the cake on
the markings. Repeat around all 3 tiers.
Step 12
Roll a piece of fondant 1/8 inch thick, and rub
a small amount of shortening on it to cover the
whole surface. Apply the toile pattern to the
fondant
Step 13
12
Step 14
Lay a strip over skewers or dowels, and use your
fingers to smooth over the dowels to create
ridges. Make sure to smooth lightly so as not to
smudge the image.
13
48
14
cake central magazine
15
Step 15
Pinch both ends, and using piping gel apply
the swag onto the cake, laying over a lace swag.
Trim the excess with a palate knife.
Repeat steps 14 and 15 until every tier is complete with swags.
Step 16
16
Step 17
Apply a thin layer of shortening on a cake
board, then apply the fleur de lis around the
cake board in desired pattern.
Step 18
18
Step 19
Apply a cut out fleur de lis to each medallion.
Using piping gel, attach the medallions to cover
the meeting points of each swag.
notes
Store your Icing Images in air tight containers away from sunlight, until ready to use.
If necessary, trim your Icing Images using
scissors.
19a
Store Sugar Veil between 2 sheets of parchment paper in a food storage bag out of
sunlight.
19b
49
Grand
prize winner
Flora Aghababyan,
51
52
visions of heaven
I was very interested in the concept of this cake, but it was definitely complicated. The most
difficult part was getting the sketch down on paper; sometimes I look deep into myself to find
inspiration and I get lost because there are so many possibilities. I found the Ettal Monastery
online, and I really loved the beautiful paintings, and the gold rococo shape of the picture frames. I
did a lot of hand modeling on most of the cake as well as hand painting.
53
Bob Johnson
Huntsville, AL
54
Jackies Award
Amidst the commotion of all the cakes at the show, I made a beeline
for this cake. It was so striking to me initially, and as I continued to
look at it I noticed all the different levels of texture used, and every
new angle was something new and interesting. The overall composition,
however, wasnt overwhelming, which really impressed me. I love it!
Jackie
55
Highland Bakery
Karen Portaleo
Atlanta, GA
karenportaleo.com
56
Presidents Award
Leanne
57
58
Editors Award
Robyn
59
60
Photographers Award
Misty
61
3 Brothers Bakery
Elizabeth Balderaz
Houston, TX
3brothersbakery.com
62
Sweet Nothings
Fiona Black
Lincoln Park, MI
sweetnothingsfinecakesanddesserts.com
63
64
Cakes by Gina
Ayanna Barriere
Houston, TX
cakesbyginahouston.com
66
67
Alice Cosani
Sugar Land, TX
68
Theres a clock at my
old college, Dowling
College, which meant
something to me so I
decided to incorporate
that in my design. The
hardest part for me
was gravity, because
I love when things
are sticking out or
when proportions are
beyond reason. So
this cake was kind
of a lets see what
happens type of deal,
and I wanted to use
it all as a learning
experience.
Michael Guasta
West Babylon, NY
Guasta
69
70
Connie Ditommaso
Poughkeepsie, NY
71
Elizabeth Dickson
Bossier City, LA
72
73
Mindy, Garcia
ON, Canada
74
75
Roberta Graham
Harper, KS
78
I found a Haveli
palace in India
which I really
loved; everything
incorporated in
those buildings is so
incredibly detailed,
so I wanted to use as
much design in my
cake as possible. The
larger string work
was very difficult,
especially since its
actually floating in
eight different spots
around the cake.
Hall
79
80
Hidden Cafe
Katharine Hincak
Mukwonago, WI
hiddencafe-kaths.com
Cakes by Design
Diane Holgate
Farmington, NM
cakesbydeesign.com
Carter Holton
Kansas City, MO
84
85
Frosted Art
Kaitlin Massey
Dallas, TX
frostedart.com
86
Carol Lowe
Auburn Hills, MI
Lowe
87
Luckey Cakes
Tammi Luckey
Fort Worth, TX
luckeycakes.com
89
Bon Bon
Constance McLin
Huntington Beach, CA
bonboncake.com
90
91
92
Christina Meisner
Bloomington, MN
Richard Parker
Edmond, OK
Im a structural
engineer, so all the
arches and gothic
stylizing went really
well. I used an engineer
scale to press down and
make the molding, and
I carved my own tile.
The cake required a
good deal of woodshop
work as well, and I used
CAD drawings while
developing the concept
for my project, similar
to what I do when
engineering a building
structureonly applied
to cake.
Parker
94
95
Dawn Parrot
Houston, TX
iceddreamscakes.com
I do 80 to 90 percent
of my cakes with some
form of influence from
architecture, so I really
took to this idea. Mont
Saint-Michel, a tidal
island in Normandy,
France, was my primary
inspiration for this
design. I hand made a
good deal of the cake,
including the crown on
top which is a pastillage.
I like the bevel tiers
with the hanging fleurde-lis, which of course
reflected the French
theme, and I hope to
incorporate that idea
again in another cake.
Parrott
96
Dawn Parrot
Houston, TX
iceddreamscakes.com
97
Create a Cake
Gary Silverthorn
Kimball, MI
98
99
Rachel Snider
Halfway, MO
100
101
Cathy Stone
Dolores, CO
102
Sugar Creations
Rebecca Sutterby
Savonburg, KS
SugarCreations.com
103
Bake Me a Cake
Mercedes Strachwsky
Orlando, FL
bakemeacake.net
104
105
Cakes By Gina
Gina Yobbagy
Houston, TX
cakesbyginahouston.com
106
Robin Vanhoozer
Newcastle, OK
cakedesignsbyrobin.com
My biggest goal
with this design was
to improve upon the
figurines so they
were as lifelike as
possible. Therefore,
I focused a lot of
my attention on the
bride and groom. On
the brides dress, any
flaw can be covered
with a decoration,
but the grooms
suit was tricky. You
dont have the ability
on a suit to cover
anything up, so I had
to be very precise to
get it right.
Vanhoozer
107
Kelli Watkins
Murphy, TX
108
Branka Jovanovic
109
110
Tembleque
By Edna de la Cruz
4 CUPS COCONUT MILK
1/4 TEASPOON SALT
2/3 CUP SUGAR
1/2 CUP CORNSTARCH
GROUND CINNAMON
111
now
&then
112
then:
Kathy and Rod, the bride and groom in the photograph, certainly tied several
aspects of their wedding into the design of their cake. The color coordination between the
light blue and the white mimicked the look of both Kathys dress and the Rods ruffled shirt.
Additionally, carnations were used to decorate the base of the cake and the stand, in addition
to being the flower on Rods boutonniere and the crown of flowers on Kathys veil. The ornate
features of the cake, including the swan pillars, the tulle, and the arrangement of the topper
compliments the detail used on the dress, as well as the intricate lace lining of the veil.
113
why do couples
save the top tier?
O
f all the elaborate design put into creating a custom cake for a wedding, few elements are quite as particular to
the couple as their top tier. The top tier is the peak of the cake creation, and as many people know, the tier is
often frozen after the wedding and saved for the couples first anniversary. Aside from the obvious sentimental
value of this tradition, have you ever considered how the custom was started?
Saving the top tier dates back to the latter part of the nineteenth century. During this time, large cakes similar to wedding cakes were baked for christening ceremonies, and because it was assumed that a christening would shortly follow
the wedding, the celebrations were often connected. Because the wedding was typically a larger celebration than the
christening, the leftovers of the wedding cake (namely, the cake topper) were subsequently used for the christening. This
provided a convenient opportunity to use the remainder of the wedding cake and also to celebrate the christening.
Naturally as time wore on, the wedding and christening events became more separate, and the reasoning of saving the
top tier became disassociated from christening celebrations. However, the tradition of saving the top tier remained, and it
now serves as a reminder for couples of their special day one year later.
Call 1-877-NYCAKE-8
www.nycake.com
blushing inspiration
New Jersey's Anne Heap
pink
A hue synonymous
with all things lively,
loving, fresh, and bright. There is a
certain excitement that comes from
the color, and when Anne Heap
needed a name for her cake business,
she used this excitement as her guide.
She quotes, I love pink! I thought
I would be able to sell all of my
products in pink boxes. This dream
has come true, and customers of Pink
Cake Box in Denville, NJ continue
to receive goodies in pretty, sealed
boxes. However, the most impressive
accomplishments of Anne Heap and
Pink Cake Box simply cannot be
confined to a small box.
115
117
118
on TLCs Ultimate Cake-Off and won once with her Legoland Birthday Cake, which can be seen on
Pink Cake Boxs website. Her first appearance on Challenge was in June of 2008, and she quotes
it was, Definitely an eye-opening experience, as I had absolutely no idea what I was getting
into! The particular Challenge she first competed in was a mystery, meaning that the competitors
were all unprepared ahead of time for the cake they were assigned to make, and they were not
provided with a trained assistant (which they are normally given). Anne remembers the experience as, Very humbling, to say the least, however the more she competed the more comfortable
the arena became. I soon realized these TV competitions are a fun break from reality, and arent
always a good example of your capabilities. Surely, some would disagree as Annes competition cakes have always been impressivebut she agrees that the more competitions you do, the
better and easier they are to handle.
119
people who could help me convey my vision through cake, says Anne. And cake is only half of
the equation of what makes Pink Cake Box great. The positive dynamic Anne has nurtured in the
shop adds an exceptional experience for the staff, making their attitudes and work ethic all the
more strong. Anne says, The experiences I have had over the past five years have not only made
me a better cake designer, but they have also taught me that with happy employees, you will have
happy customers, and therefore a happy and healthy business. Her passion for both cake and a
thriving workplace, matched with the support of her husband Jesse and her wonderful staff, have
generated a cake sensation, sure to continue to awe and inspire the industry.
120
121
he average wedding couple today is in their mid-20s, and they were born in a techno world. In their minds,
the words yellow pages always ends with dot com. Having a website for your business is as necessary today
as having a phone in the 50's and having a fax machine in the 80's. But dont confuse this viable piece of advertising as just an oversized phone book advertisement. A website can include your price list, your screening
system, your photo album, and your business card. Its how you communicate with your customers and connect with other businesses. Its an ever-changing, interactive tool to keep customers coming back to see whats new in
your business. In other words. its your salesman!
Pricing and Pages
There are many opinions on whether to put pricing on a website. In my opinion, some kind of price range needs to be on
there, even if its a, Starts at indicator. Many brides have said that if they land on a website that has no pricing information at all, they will just click out and move on to the next one. Posted pricing can also act as a screening system. If a
potential customer sees your pricing and finds it to be in their budget, then you have already moved past a few steps. If it
is outside their budget, then time was not wasted for either of you.
122
123
Guinness
molasses cake
124
Photo By:connieriggiophotography.com
125
orange
cranberry cake
Photo By:connieriggiophotography.com
126
127
pumpkin
cheesecake
128
Pumpkin Cheesecake
Submitted by harc
Crust
After 1 hour, remove from the oven. Separate the two pans,
and remove the foil from the springform pan. Rack for 1
hour without removing the sides.
Refrigerate for at least 8 hours.
Once ready to serve, sprinkle with a cinnamon-sugar mixture and serve with whipped cream.
Cake Central Magazine is not responsible for the outcome of any
attempt to create or replicate any of the Cake Central techniques,
cakes, projects or recipes. Desired results may not be achieved due
to variations in ingredients, cooking temperatures, tools, techniques,
typographical errors or omissions, or personal skill level.
129
foliage
fantasy
130
Ron Ben-Israel
New York, NY
weddingcakes.com
131
132
Sin Desserts
Jennifer Luxmoore
Providence, RI
eatwicked.com
133
134
135
Sin Desserts
Jennifer Luxmoore
Providence, RI
eatwicked.com
136
Sugar Delites
Jennifer Dontz
Manistee, MI
sugardelites.com
cakebabe1
137
Helen Swarts
Bakersfield, CA
helenswarts
138
Patisserie Angelica
Sebastopol, CA
patisserieangelica.com
139
everyday
inspiration
As a cake maker, nothing is more exciting or enticing than being inspired for a new cake idea. Unfortunately, sometimes inspiration can be hard to come by. Instead of sketching or creating an idea for an original design, its easier to
look at cakes others have made and use those as models for your cake. However, with a little imagination its not hard
to find inspiration from all different objects in your day-to-day life. Specialty cake creator Jessica Harris shows how
most anything can be turned into a cake design, just by using a bit of creativity.
In the Bathroom
Jessica used this tasteful and simple design on a small bottle of lotion in her vision for a modern cake. As shown, the top
and bottom tiers have a matching pattern, mimicking the look on the bottle. The color scheme used throughout the cake,
white, black, and purple are consistent in Jessicas design. The Love Faith Joy inscription on the middle tier makes the
design entirely suitable for a wedding, or even an evening party.
140
On Your
Desk
141
In a Bedroom
Patterning on different fabrics can be a go-to for inspiring an idea
for a new cake design. Blankets, curtains, and carpets can all be an
excellent source of new ideas, as there are several designs and colors
to choose from. The only hitch to using fabric can be that sometimes there is too much to choose from, and the designs may be a bit
excessive for one cake. However, in the fabric that Jessica used, she
is able to use only one part of the detailing in an entire cake sketch.
The geometric black-and-white patterning was tweaked in color and
applied to the entire bottom of her two-tier design, and she added
some flair by including an enlarged flower.
142
On the
Fridge
Many times, cake decorators will ask for
the invitation for a wedding or shower
when asked to create a cake for the
event. This is partially for the sake of
continuing a theme or color arrangement, but invitations are also a great
source of decorative inspiration. Jessicas
use of this baby shower invitation is a
prime example of how a simple card can
become a sensational cake design. The
border on the card created the idea for
damask on the bottom tier, and the light
pink color is used throughout different elements on the sketch. The square
tiers are unique as well, and they add a
certain sophistication to the cake. After
using several elements from the card
in the design, Jessica included her own
touch by incorporating white and pink
roses to be used randomly once the
cake is complete.
143
www.BakeDeco.com
BAKEWARE MOLDS
PASTRY TOOLS
CHOCOLATE SUPPLIES
Mercedes Strachwskys
freehand fondant embroidery
145
Step 1
Using your hand, roll up a small piece
of pea-size fondant into a tear drop.
You may use a larger piece of fondant
if desired.
Step 2
Roll the fondant until it becomes
thinner and longer.
Step 3
Once rolled to the proper thinness,
moisten the back with a small
paintbrush dipped in water. Apply
the teardrop on the cake and curve
as desired.
146
Step 4
Once the fondant has been placed
on the cake, curve it to desired
upside-down shape and repeat as
necessary. Use both hands to hold
up the teardrops until secured
and fastened. Continue doing this
throughout the cake.
Step 5
Once the pattern is complete, you
can use a small amount of royal icing
to add elegant dots to the design.
5
Cake Central Magazine is not responsible for the outcome of any attempt to create or replicate any of the
Cake Central techniques, cakes, projects or recipes.Desired results may not be achieved due to variations in
ingredients, cooking temperatures, tools, techniques, typographical errors or omissions, or personal skill level.
147
148
cocoa madness
Moist, rich, fudgy chocolate cake, in my
opinion, is one of lifes greatest simple
pleasures. There is something mystical and
wonderful about the depth and complexity of
chocolate that is satisfying to the body and the
soul. Chocolate, in cake form, is often achieved
by the addition of cocoa powder, melted block
chocolate, or a combination of the two to
standard butter cake batter. Solid chocolate
alone can make for a tasty, mild chocolate
cake, but cocoa powder can transform a
cake into a dark, aromatic masterpiece.
This said, cocoa powders can vary greatly in
color, texture, acidity, and flavor resulting in
profound differences in a final cake product.
I wanted to explore the reasons for these
differences in cocoas, examine how these
differences affected the final cake product, and
determine which cocoas resulted in the most
flavorful, best textured cakes.
What is Cocoa?
Cocoa powder is produced from the beans of the cacao tree which grows in tropical,
equatorial regions of the world, predominately in South America, Africa, and Southeast
Asia. The cacao beans are actually the seeds of a fibrous fruit pod that grow on the
cacao tree. There are three botanical varieties of cacao trees which yield beans that
differ in production and flavor characteristics.
~ The Forastero variety is high-yielding and resistant to many of the diseases that
can affect cacao trees; these trees produce at least 90 percent of the worlds cocoa
beans, and are characterized by a dark, full chocolate flavor.
~ Criollos, which compose less than five percent of the worlds cocoa bean production, are light in color and they provide a fine, fruity aromatic top note that is
missing in the Forastero variety. Their low-volume production and susceptibility to
disease limit their availability.
~ The Trinatarios, hybrids of Criollos and Foraseteros, make up less than five percent
of cocoa bean production and have the fruity qualities of Criollos and the earthy
flavors as well as the heartiness of Forastero beans. Most cocoas are blends of bulk
amounts of Forastero beans, which provide full base notes and small amounts of
flavor beans for fruity top notes.
149
150
structure, except the Holy Kakow cake bubbled from the outer edge toward the
middle as the baking soda reacted with this, apparently, strongly acidic cocoa. The
cakes all finished baking at a similar time, which was surprising to me since acidic
batters are known to set faster than alkaline cake batters. The recipe I used called
for natural cocoa powder, and I expected there to be vast differences amongst the
cakes since the two types of cocoas are not generally considered interchangeable in
baking. In fact, the cakes were generally similar in structure and texture, only the Holy
Kakow being slightly more open and spongy. A natural cocoa powder, such as this,
would work well in a red velvet cake in which an acidic profile is necessary for the
cakes chemical balance.
It was the taste of the chocolate cakes that truly distinguished one cocoa powder
from the other. In my opinion, the Pernigotti cocoa powder was the clear winner. The
cake made with this powder had a rich, rounded chocolate flavor that filled the entire
mouth. Not only was the flavor lovely, but this cake had a beautiful dark chocolate
color and moist, fudgy quality to it.
In second place was the Sharffen Berger cocoa powder cake. This was a distinctly
different cake, but it was still quite pleasant. The cake made from this cocoa reminded
me of milk chocolate or hot cocoa; the kind of cake a child would adore. At nearly $27
per pound (the most expensive of the cocoa powders), I dont know that I would make
my three-year-old a cake with this cocoa powder, but if someone else were paying for
it this would be my choice for a mild chocolate cake.
At less than one-quarter the price of the Scharffen Berger, the Hersheys Natural
Cocoa yielded a cake with a similarly nice mild flavor, yet it lacked some of the depth
of the Scharffen Berger cocoa powder.
The Valrhona cocoa, highly touted by some, resulted in a cake that seemed very
fruity and one-dimensional to me, hitting the high notes but not the fullness of the
chocolate bouquet.
The cakes made from the Holy Kakow and Dagoba cocoas were entirely flat and
bland, while the Frontier tasted of baking soda, and the Sacopowder cake had an
awful chemical taste to it.
I was surprised by the dramatic differences among the cocoa powders and what variation in flavor they produced in the resulting cakes. It was also interesting to observe
that a recipe developed for one type of cocoa (natural in this case) could also produce
a wonderful cake using another style of cocoa. Both natural and dutched cocoas resulted in cakes that were well structured, textured, and delicious. It seems that it was
the quality of the cocoa, be it natural or ditched, that resulted in a cake that was both
flavorful and aromatic, and its interesting that you can vary the chocolate profile of a
cake by switching cocoa styles. With great versatility in chemistry and flavor available
in cocoa powders, there is an entire world of chocolate wonderfulness to be explored.
May you too be inspired to evaluate new brands and styles of cocoa in order to find
the ones that are right for you.
151
By an anonymous husband
152
cake makers
ALABAMA
MICHIGAN
Couture Cakes
Hunstville, AL
pg. 54, 55
Carol Lowe
Auburn Hills, MI
pg. 87
CALIFORNIA
Create a Cake
Kimball, MI
pg. 98, 99
Bon Bon
Huntington Beach, CA
bonboncake.com
pg. 90, 91
Calico Cake Shop
Bueno Park, CA
calicocakeshop.com
Sweet Nothings
Lincoln Park, MI
sweetnothingsfinecakesanddesserts.
com
pg. 63
Sugar Delites
Manistee, MI
sugardelites.com
pg. 137
Helen Swarts
Bakersfield, CA
pg. 138
MINNESOTA
Cathy Stone
Dolores, CO
pg. 102
FLORIDA
Bake Me a Cake
Orlando, FL
bakemeacake.net
pg. 104,105,145-147
GEORGIA
Highland Bakery
highlandbakery.com
Atlanta, GA
pg. 56, 57
INDIANA
Roberta Graham
Harper, KS
pg. 76, 77
Sugar Creations
Savonburg, KS
sugarcreations.com
pg. 103
LOUISIANA
Elizabeth Dickson
Bossier City, LA
pg. 72, 73
MASSACHUSETS
Michelle Goldberg
Newton, MA
pg. 22, 23
Christina Meisner
Bloomington, MN
pg. 93
MISSOURI
Carter Holton
Kansas City, MO
pg. 84, 85
Edith Hall
Hallsville, MO
cakeswiththepersonaltouchbyedithhall.blogspot.com
pg. 78, 79
Rachel Snider
Halfway, MO
pg. 100
NEVADA
Anne Heap
pinkcakebox.com
pg. 115 - 120
NEW MEXICO
ABC Cakeshop
Albuquerque, MN
abccakes.com
pg. 29, 30
Cakes by Design
Farmington, NM
cakesbydesign.com
pg. 82, 83
Treehouse Pastry Shop
Santa Fe, NM
treehousepastry.com
pg. 31
cake makers
CakeBoss
www.cakeboss.com
NEW YORK
TEXAS
Connie Ditommaso
Poughkeepsie, NY
pg. 70, 71
3 Brothers Bakery
Houston, TX
3brothersbakery.com
pg. 62
Michael Guasta
West Babylon, NY
pg. 69
Ron Ben - Israel Cakes
New York, NY
weddingcakes.com
pg. 131
OKLAHOMA
Sin Desserts
Providence, RI
eatwicked.com
pg. 133, 136
Alice Cosani
Sugar Land, TX
pg. 68
Cakes by Gina
Houston, TX
cakesbyginahouston.com
pg. 64, 65, 106
Cake Craft Shoppe
Sugar Land, TX
cakecraftshoppe.com
pg. 66, 67
Dawn Parrot
Houston, TX
iceddreamscakes.com
pg. 96, 97
Frosted Art
Dallas, TX
frostedart.com
pg. 86
Kelli Watkins
Murphy, TX
pg. 108
Luckey Cakes
Fort Worth, TX
luckeycakes.com
pg. 88, 89
Out of this World Cakes
Spring, TX
pg. 92
WASHINGTON
Lucinda Larson
Maple Valley, WA
theicingdiva.com
pg. 41- 44
The Peoples Cake
Seattle, WA
thepeoplescake.com
pg. 24
WISCONSON
Hidden Cafe
Mukwonago, WI
hiddencafe-kaths.com
pg. 81
INTERNATIONAL
Branka Jovanovic
Serbia
pg. 109, 110
Mindy Garcia
Ontario, Canada
pg. 74, 75
Tessa Uitvlugt
Veendam, Netherlands
pg. 19
supply shops
CALIFORNIA
Cake Carousel
1002 North Central Expressway
Richardson, TX
cakecarousel.com
Supplies, Instructional materials, Classes
Flour Confections
1750 Plummer St., Unit 19
Pickering, ON Canada
flourconfections.ca
Supplies, Instructional DVDs, Classes
Geraldines Creative Cutters
561 Edward Avenue, Unit 2
Richmond Hill, ON Canada
creativecutters.com
Supplies, Classes, Tutorials
Online Retail:
buying guide
Making Life Sweeter Since 1976
One stop shopping for all your
cake and cookie decorating and
candy making supplies.
Wish List
globalsugarart.com
icingimages.com
Bonus Tutorial
Call 877-814-6670 or
972-690-4628 or come by
1002 N. Central Expy. Suite 501
Richardson, TX 75080
Shop online at
Cake Central Magazine is published monthly by Cake Central Media Corp., 1145 Broadway
Suite 1010, Tacoma, WA 98402 U.S.A. Subscriptions: 12 issues per year, $60.00US, Canada:
$110.00US (includes GST and HST where applicable), foreign: $110.00US. Allow up to 8 weeks
for delivery. Application to mail at periodicals postage prices is pending at Tacoma, WA 98402.
POSTMASTER: Send address changes to: Cake Central Magazine, 1145 Broadway Suite
1010, Tacoma, WA 98402 U.S.A. Volume 1, Issue 7 printed in the U.S.A.